Side Pannel
Sweet Potato Alfredo
Sweet Potato Alfredo
- Recipe Submitted by maryjosh on 01/14/2019
Ingredients List
- 8 oz dry fettuccine noodles
- 1 medium sweet potato approx. 1/2 cup pureed
- 1 cup whole milk
- 1 TBSP butter
- 1 clove garlic mashed and minced to 1/2 tsp
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 2 tsp fresh lemon juice
- 1 tsp chopped parsley basil or spinach are great too!
- 1 cup freshly grated Parmesan cheese
- 2-4 TBSP freshly grated Parmesan for topping
- salt and pepper to taste
- EXTRAS:
- 1.5 tsp cajun seasoning blend or to taste (optional but delish!)
Directions
Cook pasta al-dente via package instructions.
While the pasta boils, microwave your sweet potato for until fluffy and soft, approx. 7-8 minutes.
For a super smooth sauce, break out your food processor or blender. Add your sweet potato along with 1/4 cup whole milk (from your 1 cup) until smooth.
Heat butter and garlic in the microwave for 20 seconds to infuse the flavor, add to your puree and pulse.
Drain pasta and return to pot, switching burner to medium heat.
Immediately add the remaining 3/4 cup of milk along with salt and garlic powder to the pasta and stir constantly.
Add sweet potato puree and parmesan cheese and continue stirring constantly until the sauce starts to thicken. This usually takes 5-10 minutes.
The end result is a sauce that's super thick, creamy, and full of flavor!
Give it a taste, and season to taste as needed. Sometimes I add a little salt and pepper, other times more garlic, and occasionally a little extra butter when I'm feeling saucy!
Lastly, add your lemon juice. I always save it for for the end. Some people skip the lemon juice because it changes the texture of the sauce a little bit but in my opinion the flavor more than makes up for the visual difference. Try it before adding the lemon and then add to taste if desired. 2 tsp was perfect for Paul and I and left a nice lemony note to the sauce.
Serve immediately topped with a sprinkle of parsley and finely grated Parmesan or Romano cheese.
While the pasta boils, microwave your sweet potato for until fluffy and soft, approx. 7-8 minutes.
For a super smooth sauce, break out your food processor or blender. Add your sweet potato along with 1/4 cup whole milk (from your 1 cup) until smooth.
Heat butter and garlic in the microwave for 20 seconds to infuse the flavor, add to your puree and pulse.
Drain pasta and return to pot, switching burner to medium heat.
Immediately add the remaining 3/4 cup of milk along with salt and garlic powder to the pasta and stir constantly.
Add sweet potato puree and parmesan cheese and continue stirring constantly until the sauce starts to thicken. This usually takes 5-10 minutes.
The end result is a sauce that's super thick, creamy, and full of flavor!
Give it a taste, and season to taste as needed. Sometimes I add a little salt and pepper, other times more garlic, and occasionally a little extra butter when I'm feeling saucy!
Lastly, add your lemon juice. I always save it for for the end. Some people skip the lemon juice because it changes the texture of the sauce a little bit but in my opinion the flavor more than makes up for the visual difference. Try it before adding the lemon and then add to taste if desired. 2 tsp was perfect for Paul and I and left a nice lemony note to the sauce.
Serve immediately topped with a sprinkle of parsley and finely grated Parmesan or Romano cheese.
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